Cut 6 of the lemons lengthwise into quarters and juice the other 2.,Pour 1/4 cup salt into a jar with a tight-fitting lid, then place a third of the lemon quarters on the salt.,Cover lemons with another 1/4 cup salt.,Repeat with remaining lemon quarters and salt, ending with salt, then pour the lemon juice over the top.,Put the lid on the jar and place it on a shelf at room temperature for 10 days to 2 weeks, shaking or turning the jar upside down once a day.,______,After 10 days, take out one lemon quarter and pull the pulp away from the rind.,If the rind is completely saturated with the brine (there will be no white left under the pulp), then refrigerate the jar.,If it is still a little white and chalky looking, shake the jar again and leave on the shelf a few more days.,Add a tablespoon or two of the chopped rind to recipes as needed.,Preserved lemon will keep for several weeks in the refrigerator.